Sweet and Savory Fig and Arugula Pizza
August 23, 2011
This past weekend, I wondered if I could discover a new use for one of MK’s products on a pizza. Typically, I’m a pizza purist—none of that California-style for me. However, due to the nudging of my wife, I have branched out a bit. After a brief little experiment in the kitchen, I came up with a delicious fig and arugula pizza unlike anything I’ve tasted. It works as a fine desert pizza or a savory pie on its own. The figs add a level of sweetness perfectly balanced out by the salty prosciutto. My mouth is watering just thinking about tasting it again. And the best news? My wife liked it. Oh wait! The best news for you? It’s easy to make.
The recipe below calls for a pita—I’ve found that pitas work great as crusts when you’re in a pinch. However, if you’re like and usually make your own dough, by all means, forgo the pita and use your own. You could also try one of those pre-made crusts in the store. You probably won’t get the same crunch, but it’ll taste great. If you do use something other than a pita, adjust the oven temperature to 450 degrees instead of 400.
Also, fresh figs are fine to use, but be warned, they make the pizza a little watery. I found that dried figs work just fine.
What you will need
- 1 large pita (the thinner, the better)
- 2 tablespoons of mascarpone cheese
- 3-4 dry figs, sliced thin
- Handful of baby arugula
- 1 ½ tablespoons of Montebello Kitchens Fig Agave Dressing
- I slice of prosciutto, diced, chopped (optional)
- Handful of shredded provolone (or other sharp cheese)
- Drizzle of olive oil
- Sea salt
- Pinch of nutmeg
- Dusting of Parmesan
Instructions
- Pre-heat oven to 400-degrees
- Spread mascarpone evenly on the pita (or pizza dough)
- Apply a dusting of nutmeg to the mascarpone
- Evenly arrange dried figs and (optional) chopped prosciutto
- Evenly drizzle 1 ½ tablespoons of Fig Agave Dressing on pizza
- Evenly sprinkle the provolone
- Drizzle with olive oil
- Quick dash of sea salt
- Bake at 400 for about 7-10 minutes, or until the edges of pita crisp and the cheese browns
- Once you take it out of the oven, immediately sprinkle with arugula leaves and a dusting of parmesan
- Wait about five minutes to cut or else the pizza will be too gooey
- Savour life. Eat well. Be happy.
PO Box 610 Gordonsville, VA, 22942 USA
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